“The Blue Corn Kitchen” by Alana Yazzie (Diné) gives young reader’s a glimpse of the traditional corn-based Navajo foods many Navajo grandmothers have stocked in their kitchens. It’s the latest project from the self-made, Navajo lifestyle and food blogger who also goes by The Fancy Navajo.

Howdy Cakes is a new pastry and cake business by Diné culinarian, Liz McKenzie. It’s in partnership with a start-up mini food hall in Albuquerque.

And, on the National Day of Remembrance for U.S. Indian Boarding Schools, we’ll take a look at the negative effects the institutions had on Native foodways.

GUESTS

Liz McKenzie (Diné), culinarian and cake artist; owner of Howdy Cakes, owner of Prickly Foods, and partner for La Carinderia

Alana Yazzie (Diné), creator and owner of the lifestyle and food blog, The Fancy Navajo, and author of “The Blue Corn Kitchen”

A-dae Romero-Briones (Cochiti and Kiowa), senior vice president of research and strategy for First Nations Development Institute